INGREDIENTS:
1 marrow (or Butternut/Courgettes/Carrots...)
Sea salt and freshly ground pepper
A few splashes of olive oil
1 onion, grated or finely chopped
2 tins of chopped tomatoes
A pinch of chilli powder or chilli flakes
1 glass of Homemade stock (or water)
2 handfuls of pitted olives, chopped
A large handful of fresh basil, roughly chopped
2 garlic cloves, finely chopped
1 lemon, juice and zest
Method
1. If you don't own a spiralizer. Top and tail your marrow. Halve it lengthways and then into thin panels – less than 1 cm, if possible. Make a stack of your panels. Cut into thin, julienne-style ribbons. Repeat till all the marrow is used up.
2. Dust the marrow spaghetti with salt and pepper. Set aside.
3. Heat a pan up. Add a glug of olive oil then your onion. Season. Cook over medium-low heat until tender. Fold in your tomatoes with a bit of chilli.
4. Once thickish, pour in your wine, if using. Let the sauce thicken. Stir in the olives and half the basil. Simmer away as you cook your spaghetti.
5. With the veg spaghetti either boil for a couple of minutes or I prefer to pan-fry as stops any sogginess. Heat a large frying pan. Add a bit of oil and garlic. Add your marrow ribbons. Sizzle until tender. Stir throughout, the zest of your lemon and a squeeze of juice. Cook a bit longer. Taste. Season.
6. Mound your marrow spag onto plates. Top with sauce. Finish with remaining basil and parmesan if you like.